Spring carrot with orange, chervil and honey

Babiche Martens

Who can resist the beautiful mix of colourful carrots available now. One of the simplest ways to eat them is tossed in butter, honey and orange. I can eat these on their own, hot from the pan, but I also like letting them cool then tossing them through a spinach salad and adding some crumbled feta. There are endless options with such a tasty, pretty vegetable.

Ingredients

2 bunches	Baby carrots, large, colourful
1 Tbsp	Butter
1	Orange, use the zest and juice
2 Tbsp	Runny honey
½ cup	Chervil

Directions

1. Don't bother to peel the carrots. Place them into a pot of salted boiling water and cook for 7 minutes. Drain.
2. Melt the butter in a large frying pan. Add the orange and honey, bringing to a simmer, then the carrots. Cook for 5 minutes, tossing as they become sticky and lightly browned.
3. Serve hot with some chervil leaves and season to taste.

Also try:

• Freekeh with spicy lamb cutlets
• Israeli couscous with roast chicken